In a large bowl with an electric mixer on high speed, beat butter, sugar, ginger, baking powder, pepper, cinnamon, cloves and salt until fluffy. Beat in molasses, egg and coffee (mixture will look curdled). With mixer on low speed, gradually add flour, beating just until blended. Stir in 2 cups almonds. If necessary, cover and refrigerate 2 to 4 hours or until firm enough to handle.

Divide dough in half. Shape each half into a 12-inch-long roll. Sprinkle sugar on a sheet of waxed paper. Turn each roll in sugar to coat. Wrap airtight and freeze at least 4 hours or up to 3 months.